Function of Ingredients in Ganache

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Simply defined, ganache is a fat-in-water emulsion, a system of fat dispersed in water. The fat in ganache comes from cocoa butter in the chocolate and butterfat in the cream. (See Emulsions.) The water in ganache comes from the cream and from any liquid flavoring added. This fairly simple concept is complicated by the presence of sugars and cacao solids. Although confectionery ganache contains only a few ingredients, each one plays a vital role in a complex system. Understanding the functions and interactions of these ingredients allows the confectioner to manipulate formulas to obtain optimal results, create original centers, and troubleshoot his or her products.